Indian Rice Recipes
Mughlai Chicken Biryani Recipe
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
people
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Ingredients
- 700 gram Chicken
- 2 cup Basmati rice
- 4 onions thinly sliced
- 4 Bay Leaf
- 4 brown cardamom
- 4 green cardamom
- 1/2 inch cinnamon
- 4 clove
- 2 tsp Cumin seeds
- 1/2 tsp nutmeg
- 1/2 tsp mace
- 1 tsp peppercorns
- 2 tsp red chili powder
- 1/2 tsp Turmeric powder
- 2 tsp coriander powder
- 5 Green chilies
- 20 gram Ginger
- 16 garlic flakes
- 2 tsp coriander leaves
- 2 tomatoes chopped
- 1 tsp saffron strands dissolved in milk
- 1 cup curd beaten
- 1/2 cup ghee
- salt to taste
Ingredients
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Instructions
For Chicken
- Grind together ginger, garlic, nutmeg, mace, cumin seeds, cardamoms brown, cardamoms green, cinnamon, peppercorns, cloves, and tomato into a paste.
- Rub ground paste into chicken, add turmeric powder, salt, and curd. Mix well and keep aside for 1 hour.
- In a large frying pan, heat oil for about 5 minutes, divide onions into 2 batches, fry each batch with 3/4 teaspoon salt till onions are golden brown and crisp.
- Remove onions on a strainer to drain off excess oil, crumble the fried onions and mix with marinated chicken.
- In a pan heat oil for about 5 minutes, add marinated chicken, coriander powder, chilly powder, and 1 cup water.
- Cook for 10 minutes on medium heat.
For Rice
- Wash the rice and soak in water for 15 minutes.
- Cook separately by adding 3 cups of water for 2 cup of rice, along with some cardamom brown and green, cumin seeds, cloves, bay leaf, salt, and cinnamon stick.
- After it is properly cooked, remove the rice and spread it out on a thali or a big pan.
- Put 2 tablespoons of ghee in an ovenproof dish. Place a layer of cooked rice followed by a layer of chicken. Place a layer of fried onions, Repeat with a layer of cooked rice and then a layer of chicken and finish with a layer of rice. Sprinkle some ghee, saffron, fried onions, and mint leaves.
- Place in an oven and bake for 15 minutes, or until the top gets brown. If using a stove, you can keep in low flame and simmer for 15 minutes.
- Serve hot with yogurt.